Even more than the Italians, the Spanish eat sweet breads for breakfast. I like these in mid-afternoon—they are great with tea—but suit yourself. These rich rolls don’t keep especially well, so if twenty-four is too many for you, divide the recipe in half or freeze half the dough before baking; it will keep well for up to a month.
Recipe information
Yield
makes 15 to 20 small rolls
Ingredients
Preparation
Step 1
Combine the flour, yeast, salt, sugar, and butter in a food processor. Pulse the machine on and off until the butter is cut throughout the flour. Add the eggs and pulse a few more times. With the machine running, slowly add 1/2 cup of the milk through the feed tube.
Step 2
Process for about 30 seconds, adding more milk if necessary, a little at a time, until the mixture forms a ball and is quite sticky to the touch, almost too sticky to handle. Put the dough in a bowl and cover with plastic wrap; let rise until nearly doubled in bulk, 2 to 3 hours. Proceed to step 3 or wrap some or all of the dough tightly in plastic wrap and freeze for up to a month. (Defrost in a covered bowl in the refrigerator or at room temperature.)
Step 3
When the dough is ready, divide it into 15 to 20 pieces; use lightly buttered or oiled hands to roll each piece into a round ball, pinching the seam closed as well as you can. Place the balls on a buttered baking sheet or muffin tins. Cover with plastic wrap or a towel while you preheat the oven to 350°F; set a rack in the middle of the oven.
Step 4
Brush the tops of the rolls with melted butter, then sprinkle with sugar and put in the oven. Bake for 15 to 20 minutes, until the crust is golden brown and glossy. Serve hot, warm, or at room temperature, within a day.
